LEMON SHERBET

Ingredients:

3 c. whole milk
1/2 pint heavy cream
1 c. sugar
Juice from 1 1/2 lemons
2 Tbsp. lemon extract
2 beaten egg whites
1/2 c. sugar

Combine milk, cream, 1 c. sugar, juice and lemon extract, pour into freezer pan. Freeze until slushy. In the meantime, beat the egg whites with 1/2 c. sugar. Remove to cold dish and beat until smooth and fluffy. Fold in beaten egg whites. Return to freezer pan and freeze until firm.